Banana Bread & Butter Pudding

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A take on an old favourite that will address bitter and sour taste.

Banana Bread & Butter Pudding

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

25 minutes

Author

The Cancer Cookery School

Store bought banana bread make this recipe easy for anyone with low energy reserves. But it will also knock metallic, sour and bitter taste out of the mouth.

See notes for adaptions to suit other side-effects.

Ingredients

4 slices store bought banana bread
35g softened butter + extra for greasing
¼ - 1⁄3 cup any jam or conserve
100g in-season berries
4 eggs, lightly whisked
1 cup milk
1⁄2 cup thickened cream
1 tsp vanilla bean paste or extract

Directions

Preheat oven to 180oC. Lightly grease an oven- proof dish (over 1 litre).
Spread each slice of banana bread with butter and jam. Arrange the banana bread over the base of the oven dish (you may have to squish them in a bit).
In a bowl, whisk eggs, cream, milk, sugar, and vanilla. Pour the mixture over the banana bread in the dish. Allow the banana bread time to soak up the egg mixture. You can press the bread a little to encourage them to take up the mixture.
Pop the berries over the top. and cover with foil. Place in the oven for 20 minutes, after which time remove the foil and let it blip away for another 10 minutes. The egg mixture should be still a bit wobbly but set.
Serve with whatever takes your fancy, though you can never go wrong with creamy ice-cream.